Ingredients
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1 cup tapioca flour
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1/2 cup unsweetened coconut flakes
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1 ripe banana, mashed
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1 cup almond milk (or any plant-based milk of your choice)
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1/4 teaspoon vanilla extract
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1 tablespoon maple syrup (optional)
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1 A pinch of salt
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1 Fresh fruit (e.g., sliced strawberries, kiwi, or passion fruit) for topping
Directions
Enjoy these Brazilian-inspired tapioca pancakes with a drizzle of maple syrup or a sprinkle of coconut flakes for extra flavor!
Tapioca flour is the key ingredient in this recipe, and it can usually be found in the gluten-free section of most supermarkets or at a Latin American grocery store. Feel free to customize your toppings with other seasonal fruits or even a dollop of dairy-free yogurt for an extra treat!
Steps
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1
Done
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In a mixing bowl, combine the tapioca flour and unsweetened coconut flakes. |
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2
Done
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In a separate bowl, mash the ripe banana until smooth. Then, add almond milk, vanilla extract, maple syrup (if using), and a pinch of salt. Mix well. |
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3
Done
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Pour the wet mixture into the bowl with the dry ingredients. Stir until you have a smooth batter. |
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4
Done
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Heat a non-stick skillet over medium-high heat. You won't need any oil for this recipe. |
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5
Done
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Once the skillet is hot, ladle some of the batter into the center. Use the back of the ladle to spread it out into a thin, even circle. |
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6
Done
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Cook for about 2-3 minutes or until the edges start to lift and the bottom is golden brown. |
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7
Done
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Carefully flip the pancake using a spatula and cook for another 1-2 minutes on the other side. |
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8
Done
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Remove the pancake from the skillet and repeat the process with the remaining batter. |
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9
Done
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Serve the tapioca pancakes hot, topped with your favorite fresh fruit. |
